Cannellini Bean Soup

Prepare a big pot of Cannellini Bean Soup in advance for great lunches or to feed a hungry crowd.

PREP: 15 minutes + 1 hour soaking time
COOK: approximately 3 hours

• 2 3/4 cups dry cannellini beans
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 1/2 onions, chopped (about 2 1/2 cups)
• 5 cloves garlic, minced
• 5 small (6-inch-long) carrots, peeled, halved lengthwise and sliced (about 1 1/4 cups)
• 4 celery stalks, peeled and chopped (about 1 1/4 cups)
• 1/2 cup chopped tomatoes
• 1/4 cup fresh basil leaves, chopped (or 1 tablespoon dry basil)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon Kosher salt
• Freshly grated Parmesan cheese
• Freshly ground black pepper

1. Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
2. Place the olive oil, onions and garlic in large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minutes.
3. Drain beans, add to pot of vegetables, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese and freshly ground black pepper and a drizzle of olive oil.

YIELDS: 8 servings

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